Egg 3 ways

MO_Eggin · April 2019

I don't post cooks too often, but @alaskanassasin called out the lurkers, so here goes . . . Yesterday was a lovely, cool spring day, and I did three cooks on the LBGE.

First up were cold smoked cashews, using apple pellets in the A-Maze-N pellet tray -

Next was meatloaf (50/50 beef and turkey, with some mushrooms mixed in for good measure) cooked @ 300* with some peach and pecan chunks -

The day ended with a pair of pizzas (thanks for the reminder last week about Jim Lahey's no-knead recipe), first one olives and goat cheese, the second just cheese. The gasket actually burning was a new experience in my 11+ years with the BGE -

All in all a tasty day. Thanks for looking.

frazzdaddy · April 2019

Great groceries!

littlerascal56 · April 2019

Meatloaf looks incredible. Nice cooks.

Sammi · April 2019

Good comeback from the 'callout'. All good cooks right there.

Unfortunate with the gasket ignition but I think you got maximum life expectancy from it.

The Cen-Tex Smoker · April 2019

there you go. nice cooks all around.

pgprescott · April 2019

Very nice. Those cashews would make a wonderful gift for say a guy in Illinois. 😜

mahenryak · April 2019

Very nice. I never thought of doing that with cashews before. I'm not sure why. I've cold smoked cheese on my lg BGE before.

MO_Eggin · April 2019

Thanks all. For the cashews, I use raw nuts (from Trader Joe's), toss them with Frank's hot sauce and 1/2 tsp fine salt per pound, then sprinkle with a mix of Dizzy Dust, Raging River and Pineapple Head. Smoke for 2-3 hours, then roast in the oven at 200* for 3-4 hours to make them crispy. I give my coworkers and family smoked cashews and almonds (same method) as a holiday gift.

That was a nomex replacement gasket I installed somewhere around 2012.

marysvilleksegghead · April 2019

Great looking vittles!

lousubcap · April 2019

Two part congrats here. First to @MO_Eggin for showing us how it's done on a variety of cook (cashews and pizzas for the wins) and nailing every one and second for @alaskanassasin for opening the forum to those who should be here on a routine basis.

Thanks @MO_Eggin for the post. You have this sorted out and could offer much to the forum.

saluki2007 · April 2019

Nicely done! After seeing this hope you share more often.

alaskanassasin · April 2019

Well done! Thanks for sharing those awesome cooks, you could bag those cashews and give them for gifts!

JohnnyTarheel · April 2019

Nice all the way around...

CornfedMA · April 2019

@MO_Eggin Does the Frank’s do a good job keeping the seasoning stick to the cashews? I’ve tried a few different “binders” for smoked nuts and found that egg whites seem to be the best, but I don’t love the texture they leave.

Nailed those coins btw!

alaskanassasin · April 2019

I have used honey in the past if you like sweet and spicy

MO_Eggin · April 2019

@CornfedMA - I've found the Frank's works pretty well as a binder, but I need to shake the seasoning onto the nuts after they're spread out on the pizza screen rather than toss the nuts in the seasoning first; after smoking and roasting, the rub continues to adhere pretty well, but some will flake off depending on handling. I also tried the egg method and was not a fan of the texture.

SmokeyLopey · April 2019

@MO_Eggin Thanks for the inspiration to smoke some cashews. I bought the Amaz'n smoker and am prepared to follow your recipe, but have begun to wonder if I could skip a step and smoke the nuts at 175-200° on the egg. Naturally, I want to use my new toy, but wonder if you have any experience with this and/or can point out the drawbacks to what I suggest.

MO_Eggin · April 2019

@SmokeyLopey I've done it both ways - low n slow and cold smoke. With low n slow, I have trouble keeping temps below 225-250*, and found that going more than an hour the nuts would start to burn (they turn too dark and taste bitter), and after only an hour on the egg they'd often still need some time roasting in the oven at 200* to get to the crispiness I prefer. So I decided to try cold smoking and found I got a more consistent result with much less / no loss due to burning. If you can maintain <200* on the BGE, I'd give that a shot. Let us know how it works out!

SmokeyLopey · April 2019

Thanks, @MO_Eggin; I may fire up the egg in the morning and see how low I can go. I have so small of an opening, top and bottom, at 250°, I'm not sure I can get below 200°. I appreciate your input and will let you know how it goes. Is it okay to store in plastic bags after they cool? Or, is there something better?

MO_Eggin · April 2019

Once cooled, bagging the nuts should be fine, although I usually keep them in bowls as they get eaten pretty steadily.

billt01 · April 2019

https://eggheadforum.com/discussion/comment/2421063#Comment_2421063

what temp for the 2-3 hr smoke...same 200°?

MO_Eggin · April 2019

@billt01 , I go 2-3 hours when cold smoking (amazen pellet tray). For hot smoking, I try to keep it under 250* but usually only go for an hour on the BGE to reduce the risk of burning the nuts.

Egg 3 ways

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